Hot Fudge Sauce
This simple Hot Fudge Sauce recipe, made with just evaporated milk, chocolate chips, sugar, butter, and vanilla, is the ultimate dessert upgrade. Whether drizzling it over a scoop of ice cream, spooning it onto a warm brownie, or dipping fresh fruit, this rich and velvety sauce is pure indulgence.
It’s thick, smooth, and loaded with deep chocolate flavor—so much better than anything you’ll find in a store-bought jar. Plus, it’s incredibly easy to make in just minutes, using ingredients you probably already have in your pantry.
If you are a fan of McDonald’s Hot Fudge Sundaes or DQ’s Peanut Buster Parfait, you will want to try this recipe. I think it’s even better!
Why You’ll Love This Recipe
- Simple Ingredients: Made with pantry staples like evaporated milk, chocolate chips, sugar, butter, and vanilla.
- Quick and Easy: Ready in just minutes with minimal effort—perfect for busy days.
- Versatile: Use it as a topping for ice cream, brownies, cakes, or even as a dip for fresh fruit.
- Rich and Decadent: Loaded with deep chocolate flavor and a smooth, velvety texture.
- Make-Ahead Friendly: Stores well in the fridge for days, so you can always have it on hand.
- No Preservatives: A homemade treat free of artificial ingredients and preservatives.
- Crowd-Pleaser: Loved by kids and adults alike, it’s the perfect addition to any dessert table.
Ingredients
- Evaporated Milk: Adds a creamy base for the sauce without being too heavy.
- Semi-Sweet Chocolate Chips: The star ingredient, providing rich, chocolatey flavor.
- Sugar: Sweetens the sauce to balance the chocolate’s slight bitterness.
- Butter: Adds a touch of richness and helps create a smooth texture.
- Vanilla Extract: Enhances the chocolate flavor and adds a warm, aromatic note.
How to Make Hot Fudge Sauce
Follow along to learn how to make hot fudge sauce!
- Step One: Add milk, chocolate chips, and sugar to a saucepan over medium heat. Heat to boiling, stirring constantly. Remove from heat.
- Step Two: Stir in butter and vanilla extract.
- Step Three: Cool for 30 minutes and serve warm.
What to Serve With It
- Ice Cream: The classic pairing! Drizzle it over vanilla, chocolate, or even a scoop of mint chip for an indulgent treat.
- Brownies: Pour it over warm brownies for a decadent dessert that’s impossible to resist.
- Pound Cake or Cheesecake: Add a rich chocolatey touch to these simple desserts.
- Fruit: Use it as a dip for strawberries, banana slices, or apple wedges for a fun twist.
- Pancakes or Waffles: Who says hot fudge is just for dessert? Elevate your breakfast game by using it as a topping.
- Milkshakes: Blend it into a milkshake or drizzle it over the top for an extra chocolate boost.
- Sundaes: Create an epic sundae with hot fudge, whipped cream, nuts, and a cherry on top.
- Hot Drinks: Stir a spoonful into hot coffee or hot chocolate for a cozy treat.
Variations and Substitutions
- Milk Alternatives: Swap evaporated milk with heavy cream for an even richer sauce, or use coconut milk for a dairy-free version with a subtle tropical twist.
- Chocolate Options: Try dark chocolate chips for a more intense flavor or milk chocolate for a sweeter, creamier sauce. You can even mix different types of chocolate to create your perfect blend.
- Sweeteners: Substitute sugar with brown sugar for a hint of caramel-like depth, or use a sugar substitute like monk fruit sweetener for a lower-sugar option.
- Flavored Extracts: Replace vanilla extract with almond, peppermint, or orange extract to give the sauce a unique flavor.
- Add a Kick: Stir in a pinch of cayenne pepper or a splash of espresso for a bold, sophisticated twist.
- Nutty Goodness: Add a dollop of peanut butter or hazelnut spread for a nutty take on this classic recipe.
Storage Instructions
- Refrigerate: Transfer the sauce to an airtight container or jar once the sauce has cooled completely. It will keep in the refrigerator for up to 2 weeks.
- Reheat: To use, warm the sauce in the microwave in 20-second intervals, stirring in between, until it’s smooth and heated through. Alternatively, you can reheat it on the stovetop over low heat, stirring frequently to prevent scorching.
- Freezing: For longer storage, freeze the sauce in a freezer-safe container for up to 3 months. Thaw it overnight in the refrigerator and reheat gently before serving.
Pro Tip: If the sauce thickens too much in the fridge or freezer, add a splash of milk or cream while reheating to restore its pourable consistency.
Recipe Tips and Tricks
- Stir Constantly: While heating the sauce, stir continuously to prevent the chocolate from scorching or the sugar from sticking to the bottom of the pan.
- Don’t Overheat: Once the mixture starts boiling, remove it from the heat promptly to avoid overcooking, which can affect the texture.
- Use Good-Quality Chocolate: The better the chocolate, the better the flavor! Choose a brand of semi-sweet chocolate chips you love for the best results.
- Cool Slightly Before Serving: Let the sauce cool for about 30 minutes before serving. This allows it to thicken to the perfect consistency.
- Adjust Thickness: If the sauce is too thick, stir in a splash of milk to thin it out. If it’s too thin, let it cool a bit longer, as it thickens naturally as it cools.
- Prep Ahead: This sauce reheats beautifully so that you can make it ahead of time for stress-free entertaining.
- Double the Recipe: Need more? This recipe doubles easily for larger gatherings or ensures you always have extra on hand!
Chocolate Recipes
You might also like Caramel Sauce and Peanut Butter Magic Shell.
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Hot Fudge Sauce
SAVE THIS RECIPE!
Ingredients
- 1 can evaporated milk 354ml can (about 12 oz)
- 2 cups semi-sweet chocolate chips
- ½ cup sugar
- 1 tbsp butter
- 1 tsp vanilla extract
Instructions
- Add milk, chocolate chips and sugar to a saucepan over medium heat. Heat to boiling, stirring constantly. Remove from heat.
- Stir in butter and vanilla extract.
- Cool for 30 minutes and serve warm.
Video
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Just amazing. People whom I have gifted with a jar think I’m a genius.
Loved it! Taste great
My mom had an ice cream shop when I was in High School. Our HF came in a gallon can. We added brewed coffee to it to thin it out a little and give it a more ‘bold taste’. It was hit. We could hardly keep it on hand. Our customers wanted it added everything. Coffee, soda pop, and of course ice cream. Definitely going to do this recipe but will use less sugar. Thank you for bringing back memories.
I love this chocolate sauce! i make it often.
It was soooo good!
So delicious! I made this sauce exactly as the recipe states. Very easy and quick.
Can you use regular milk instead of canned?
I haven’t tried it with regular milk. It won’t be as creamy and thick with regular milk. I would use less regular milk and possibly add cornstarch to help thicken it up a bit.
Hi Christine
I have made it with evaporated milk but I didn’t have the full amount that is needed so I topped it with milk and it never got thick enough. It’s actually almost like hot chocolate so I suggest you stick to the evaporated milk. I also only had milk chocolate so that also could be a factor. I am. It sure.
Can this be frozen?
Yes, you can freeze it up to 2 to 3 months. The texture might be a little different but it will still taste good.
I made a variation of this recipe, only because I realized I only had sweetened condensed milk on hand. I followed the rest of your ingredients but omitted the sugar and ended up adding some heavy cream when it got too thick. It turned out amazing! The vanilla was sooo good! Makes a large quantity too! Great recipe, so glad I tried it.
I have evaporated coconut milk can I use that in this recipe
Yes, you should be fine substituting it.
Can this recipe be “canned” for later use?
I’m not that familiar with canning so I’m not sure.
Do you have a recipe for chocolate Magic Shell?
I have a Peanut Butter Magic Shell https://www.simplystacie.net/peanut-butter-magic-shell/
Will this work in home made ice cream?
Yes, you can use it with any kind of ice cream.